By KRISTEN MURPHY
“It’s like a meat truffle,” I say to my friend after biting into the rich, musk-ox gyoza. She agrees between bites of the exotic and delicious dish at Thornton’s Wine & Tapas Room in Yellowknife, Northwest Territories. (more…)
By MARCELLA DEVINCENZO
Montrealers are huge breakfast-goers. Get going in the morning with seven of our favourite breakfast and brunch restaurants. (more…)
By MARCELLA DEVINCENZO
When it comes to wooing that special someone or charming the love of your life, there are many marvelous places to choose from in Montreal. Here is a sample of the city’s romantic restaurants that will surely spice up your evening.
The owners of this quaint restaurant in the Plateau area must have had romance in mind when they created their menu. Every carefully envisioned dish is made specifically for two and is perfect for sharing. The juicy and tender Angus beef dish with Béarnaise sauce is a must.
This Vieux-Montreal restaurant is truly marvelous, beginning with the extravagant entrance with its large sculptures and impressive stone wall. Each dining room is different: bright red stools line the bar in one area and long communal type tables fill another room. Chef Eric Gonzalez creates masterpiece dishes and the impressive fireplace adds comfort and coziness to a wonderful evening. (more…)
By MERLE ROSENSTEIN
At tailgate parties, at barbecues and in pubs across Canada, six packs are paired with pizza, burgers and poutine. But these days beer has outgrown snack food and sports and has gone artisanal. Craft brewers are combining top-quality ingredients and producing unusual, signature brews, while beer lovers flock to festivals to learn the art of food pairing with lager, ale and stout. (more…)
By CANDICE WALSH
You might have heard that Newfoundland has some exceptionally odd dishes. Titles like “seal flipper pie” and “fried cod tongues with scrunchions” might make you squirm in your seat. But in the past few years, the face of Newfoundland cuisine has been changing dramatically. With gourmet restaurants like Raymonds opening in St. John’s and innovative chefs like Todd Perrin staking his claim on Top Chef Canada, the Rock is quickly becoming a favourite among foodies.
By JOHANNA READ
Whether you’re a local or just visiting Canada, you’ve probably realized that there are some great Canadian wines. Check out the Canada section in any wine store, or visit a local winery, and be prepared to be impressed. While growing conditions in Canada are somewhat cooler than those in much of the rest of the world, Canadian vintners have used this to their advantage. Great Canadian wines have complex flavours, focused structures and excellent aging potential.
But how do you choose something that’s both delicious and affordable?
By MARCELLA DEVINCENZO
A foodie adventure is always a great reason to travel. The pretty waterfront Victorian town of Niagara-on-the-Lake, at the heel of Ontario’s greenbelt, has a wealth of wonderful restaurants and shops that make use of local produce and wineries—especially during the autumn harvest. There is a lot you can learn from a city just by the food and the people who create the dishes.
Catch & The Oyster Bar has had a makeover. Located at Centre Street and Stephen Avenue, the first floor boasts a redone oyster bar, but the comfortable seating area has just been freshened up. The second floor Catch Restaurant, however, has a brand-new look and feel. It’s much more of an upscale casual feel with rich wood tables – no white linen table cloths anymore – and wine racks from floor to ceiling. It still feels intimate, but much more relaxed.
Thick, warm, yeast doughnuts topped with housemade marshmallow or Valrhona chocolate or a maple glaze embedded with shards of crisp Valbella bacon. These are just three of the daily dozen doughnuts conjured up at Jelly Modern Doughnuts. Kicking doughnuts up to the next level, Jelly makes all their own fillings from a tart lemon to a sultry B-52 using as many local and organic ingredients as possible. 1414 – 8 St SW, 403-453-2053. –John Gilchrist
Step into the world of Persian cuisine with a dish of kashk-e-bademjan at Shiraz. Combining the gentle flavour of roasted eggplant (bademjan) with mint, fried onions, and crisp garlic and topped with a drizzle of whey (kashk), this is a silky appetizer that offers a great beginning to a meal of kebabs, stews of okra and chicken or beef and split peas, and luscious Persian pastries. 1120 Centre St NE, 403-452-4050. –John Gilchrist
Packing the lower level of The Core building with over 200 seats, Double Zero is heating up downtown with hand-pressed and rolled pizzas. This new pizzeria uses finely ground, Italian 00 flour and other top quality ingredients to create chicken-confit-and-eggplant or rapini-and-pine nut pies. And they make a tasty meatball panini too. 100, 751 – 3 St SW, 403-265-9559. –John Gilchrist
A purveyor of some of the creamiest Gouda and tangiest Roquefort this side of the Champs-Élysées, Janice Beaton Fine Cheese recently opened its “Grilled Cheese Bar.” Its menu is straightforward, with two anchor items and one rotating daily—there’s the Ham and Cheese Please, with maple pepper ham, Gruyère, and sun-dried tomato tapenade or the sublime Farm, filled with warm nutty Oka cheese, a sharp three-year-old cheddar, and sweet tomato chilli jam. Each sandwich is served on a crisp ciabatta, and comes with a side of coleslaw. 1017 – 16 Ave SW, 403-299-0990. —Dan Leahul